Corn, Red Bell Papper and Avocado Fiesta Salad

Ingredients for 2-3 side dish servings:

• 2 ears of sweet corn – husked and washed
• ½ red bell pepper
• Juice of ½-1 lemon
• ½ a ripe avocado

• 1-2 chopped pickled jalapeno slices – or fresh jalapeno if you have it.
  The amount depends on how spicy you like it – you can also leave it out if your kids don’t like spicy but love corn.
• 1 TBSP olive oil
• 2 ladles of your favorite broth – I used veal stock since I had just made some
• Salt & fresh ground pepper
• Fresh chopped cilantro – optional

Putting it together:

- In a bowl use a sharp knife and cut the kernels from the ears. Working from top to bottom around
the ear in rows and also catching the juices.

- Chop the red bell pepper into small pieces no larger than the corn kernels and set aside

- Heat the oil in a small sauce pan over medium heat, add the corn and collected juices.
Stir fry for 2 minutes.

- Add the 2 ladles of broth, stir and cook with the lid on over medium low heat until the corn is tender
but still slightly crunchy – not until it is mush. Stir occasionally so it doesn’t stick and turn down the
heat if it is cooking too strongly. Total time about 8-10 minutes.

- Remove the pot from the heat and stir in the chopped red bell pepper, chopped jalapeno slices if
using, salt and fresh ground pepper. Replace the lid and let sit.

- If you haven’t already cut the avocado, then cut it in half now, remove the stone and
save the 2^nd half for another use.

- Cut the avocado into medium-small pieces.

- Pour the corn mixture into your glass serving bowl, add the lemon juice and the avocado,
stir and let sit until serving, stirring occasionally. Refrigerate covered if using much later.

- Adjust seasoning, add cilantro and serve.

Recipe: K.Stienemeier – Yum&More – Sept. 2010